I assembled my WSM last night (good lord it's big) Do you use your water pan it seems pretty close to the bottom rack ?? Also when seasoning it do I need to let it burn for hours ? A full ring of lump ? I want to get this thing on the road...... Any mods ???
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Last edited by Doug S.; 05-19-2011, 11:33 AM.Masterbuilt Stainless Steel 40"
Weber 22.5" WSM
Weber Performer W/rotisserie X2
Weber 22.5" Kettle Silver
Weber 22.5" Kettle Gold
Weber 1990 22.5" 3 Wheeler
Weber 18.5" Kettle
Weber 18.5" Bud Light Kettle
Weber Smokey Joe
GMG Daniel Boone
Pit Barrel Cooker
Maverick ET 73 and ET 732
6X8 A Maze N Smoker and Tube Smoker
Fastest Themapen on the market BLACK
The Vortex
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An hour or two should be sufficient...just be sure to get it hot to remove any oils, etc.
I do not use a waterpan, but I suggest you do, and then not... Get an idea what it's doing for you. I have just a grill there now, covered in HD foil. Or, I run it wide open for yardbird, ABT's, smoke/grilled steaks...etc.
They are VERY versatile!In God I trust- All others pay cash...Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts
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water pan use for me depends on what I am smoking(ribs, shoulders,) - yes. (chicken) - no
WSM does not need seasoning, however doign a quick seasoning runb wont hurt it either.
enjoyJust because you welded some shit together doesnt make it a WSM.
Twitter: @GrubSeeker
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If you didn't read the manual that came with it, here's a couple of areas to read up on the WSM.
http://www.virtualweberbullet.com/tour.html
http://www.virtualweberbullet.com/tipsfaq.html
sigpic
New Braunfels Bandera
New Braunfels Hondo
4-22.5" Weber Kettles
1-26" Weber Kettle
24"X72" Reverse Flow-Made in the U.S.A. by me
Navy Corpsman-'69-'73 Semper Fi
https://www.facebook.com/highrollersbbq/
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Doug,
Two mods I've made and really like. http://cajunbandit.com/wsm-parts-mods/
They have the 22.5 door but it's not showing up on their web page. They are updating the site.
BBQ Sensor Grommets
Stainless WSM Replacement DoorLast edited by Blowin Smoke; 05-19-2011, 08:40 PM.
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interesting the folks who use the WSM with no water pan, or other variations.
For higher heat cooks I use the water pan, but empty. Otherwise I like how the full water pan really allows the WSM to hold temps on long burns.
perhaps I need to try the sand in the water pan methodJust because you welded some shit together doesnt make it a WSM.
Twitter: @GrubSeeker
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Originally posted by chisoxjim View Postinteresting the folks who use the WSM with no water pan, or other variations.
For higher heat cooks I use the water pan, but empty. Otherwise I like how the full water pan really allows the WSM to hold temps on long burns.
perhaps I need to try the sand in the water pan method
Sorry to semi-hijack this thread, but I was just thinking, I was wanting to do a long smoke of a butt or brisket on my kettle since I never have tried it & it just popped into my head that either a fairly large sand or water dish would prolly really help temps on a long smoke in a kettle... Thoughts?
Again sorry to jack this, just had the right folks viewing at the same timesigpic
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It would help in the sense of you'd be able to posssibly use more charcoal for more burn time, but it cannot INCREASE your burn time.In God I trust- All others pay cash...Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts
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Originally posted by Richtee View PostIt would help in the sense of you'd be able to posssibly use more charcoal for more burn time, but it cannot INCREASE your burn time.sigpic
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Originally posted by Fishawn View PostMy thoughts were once heated up, it would help stabilize temps, I could turn vents down a bit to maintain target temp, thus getting a little longer burn time from a funnel?In God I trust- All others pay cash...Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts
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Originally posted by Richtee View PostWell, you can't get something for nothing. A given pile of coal has "X" BTU's and that's it. You can't burn it slower and expect a thermal mass to keep temps as if you were burning more for more than a min. or two. The thermal mass is passive..IE: can only release what you give it. And even then it has its own losses. On the other hand it WILL help SHORT TERM temp stabilization :{)sigpic
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Originally posted by Fishawn View PostMakes sense.... Can't make ice cream outta sh!t grandpa once told me .... Anything else I can do to extend/maintain heat in a kettle? ..... Minimize air flow (wind) to exterior comes to mind .....
A WSM "blankie" for insulation would do the same thing, more efficiently.In God I trust- All others pay cash...Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts
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How about the thermo in the lid is it very accurate ??Masterbuilt Stainless Steel 40"
Weber 22.5" WSM
Weber Performer W/rotisserie X2
Weber 22.5" Kettle Silver
Weber 22.5" Kettle Gold
Weber 1990 22.5" 3 Wheeler
Weber 18.5" Kettle
Weber 18.5" Bud Light Kettle
Weber Smokey Joe
GMG Daniel Boone
Pit Barrel Cooker
Maverick ET 73 and ET 732
6X8 A Maze N Smoker and Tube Smoker
Fastest Themapen on the market BLACK
The Vortex
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